Shannon's Potato Salad

 Place potatoes and shallots in a large pot of boiling water. (Boiling the onions with the potatoes will give you that delicious onion flavor without the crunchy onion pieces.) Boil for about 15-20 minutes or until potatoes are fork tender. Don't boil them too long or you'll have mashed potato salad.

Boil your eggs in a separate pot while the potatoes are cooking. Here's a great guide for boiling eggs.

Remove potatoes from heat and drain water. Allow to cool.

Peel eggs and chop into pieces. I like to use an egg slicer to do mine. Add egg pieces to a large mixing bowl.

Slice potato quarters into pieces. I prefer larger pieces, but you can decide how big or small you want them to be. Add to bowl with eggs.

Mix together white wine vinegar, Dijon mustard, mayonnaise, sour cream, and sugar  in a separate bowl. Add desired salt & pepper and taste sauce to see if it's to your liking. (Remember, you can always add more salt later, but you can't take it out!)

Chop up chives and add to sauce. Save a little bit to sprinkle on top for garnish. You can use as much or as little chives as you like--all up to your taste!

Pour sauce over eggs and potatoes and combine well.

Generously sprinkle paprika over the top and garnish with fresh chopped chives.

Serve it freshly made (my favorite!) or you may refrigerate before serving.